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Recipe by Gaby Dalkin

Photography by Matt Armendariz

Crispy Chicken Schnitzel with Parrano Cheese

For the Crispy Chicken Schnitzel
4 4-6 ounce skinless, boneless chicken breasts
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
1 lemon, zested
1 teaspoon garlic powder
2 large eggs
2 cups panko breadcrumbs
1/2 cup grated Parrano cheese
4 tablespoons olive oil
½ Freshly chopped chives
Lemon wedges

 
For the Market Lettuce Salad
Assorted market lettuce
Breakfast radishes
1/4 cup red wine vinegar
1 tablespoon finely chopped shallot
1 clove garlic, minced
4 cup shredded Parrano cheese
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup olive oil
2 tablespoons fresh lemon juice